HomeResultsPublicationsHeat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

Heat-induced reduction of deoxynivalenol and its modified forms during flaking and cooking of oat

Published 2021

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Publication details

Journal : World Mycotoxin Journal , vol. 15 , p. 45–56 , 2021

International Standard Numbers :
Printed : 1875-0710
Electronic : 1875-0796

Publication type : Academic article

Contributors : Divon, Hege; Eriksen, Gunnar Sundstøl; Hole, Anastasia s.; Ivanova, Lada; Rud, Ida; Sahlstrøm, Stefan

Issue : 1

Links :
DOI : doi.org/10.3920/WMJ2020.2661
ARKIV : hdl.handle.net/11250/2764840

Research areas

Shelf life and food safety

If you have questions about the publication, you may contact Nofima’s Chief Librarian.

Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no

Contacts:

Ida Rud

Ida Rud

Scientist

Topics associated with the publication

Cereals

Pathogens

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